POPPY SEED CHIFFON CAKE
Make and share this Poppy Seed Chiffon Cake recipe from Food.com.
Provided by Maureen Heon
Categories Dessert
Time 1h30m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 11
Steps:
- Soak poppy seeds in 1C boiling water, cool.
- Beat egg whites w/cream of tartar until stiff.
- sift together dry ingredients.
- make a well in dry ingred.
- add canola oil, egg yolks, vanilla and poppy seed mixture Beat until smooth.
- Fold mixture into egg whites, do NOT stir.
- Pour into ungreased tube pan.
- Bake at 350 Degrees for 1-1 1/4 Hour.
- Frost w/whipping cream or cream cheese frosting.
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Haseeb rana
[email protected]I'm not sure what went wrong, but my cake turned out terrible. Maybe I'll try a different recipe next time.
Nur Husen
[email protected]Would not recommend. The cake was dry and flavorless.
Ryley Lyons
[email protected]This recipe is a fail. The cake didn't rise properly and was very dense.
Badshah Zaib
[email protected]I thought the cake was a bit bland, but my friends seemed to enjoy it.
Blanca Sotelo
[email protected]The cake was a little dry for my taste, but the flavor was good.
SWASTIK BISTA
[email protected]Not bad
Youssef Waled
[email protected]I was pleasantly surprised by how easy this cake was to make. It's definitely a keeper!
Sheila Bah
[email protected]The poppy seed chiffon cake was easy to make and turned out beautifully. It was a perfect dessert for a special occasion.
Isabela Boanta
[email protected]Delicious!
Josue Lopez
[email protected]This recipe deserves 5 stars! The cake was moist and flavorful, with just the right amount of sweetness.
Rana Dilpazir.
[email protected]The chiffon cake was a success! Everyone loved its soft texture and subtle poppy seed flavor.
Misbah Latif
[email protected]I've made this cake several times now, and it always turns out perfect.
Rakel Berg
[email protected]This cake was a hit at my party! It was light and fluffy, with a delicate poppy seed flavor.